My aunt used to make this Frog Eye Salad all the time for family gatherings and it became a family favorite and we make it all the time for our large family gatherings. It makes a LOT so it’s perfect for pot lucks or BBQ’s or other get-togethers where there will be a lot of people. When my kids were younger they thought it was actual “Frog’s Eyes” and were afraid to try it. So I would call it “Pasta Fruit Salad” and told them there were marshmallows and whipped cream in there and they tried it and loved it.

Prep Time:
1 Hour

Cook Time:
20 Minutes

Total Time:
1 Hour and 20 Minutes

Servings: 24

Ingredients:

PART 1:

2 (20 oz each) cans Pineapple Tidbits, drained (reserve juice)

1 (20 oz each) can crushed Pineapple, drained (reserve juice)

3 (11 oz each) cans Mandarin oranges, drained (juice discarded)

PART 2:

3/4 cup reserved pineapple juice

1 cup sugar

2 Tbsp flour

2 eggs, beaten

1/2 tsp. salt

1 Tbsp lemon juice

PART 3:

1 (16-oz) pkg. Acini de Pepe Pasta

PART 4:

1 (8 oz) container Cool Whip

1 cup miniature marshmallows

1 cup coconut

Instructions:

PART 1:
Drain juice from pineapple and oranges reserving the pineapple juice - you will need 1 ¾ cups; set aside.

PART 2:
Combine flour, sugar and salt in a medium saucepan. Stir in pineapple juice and eggs. Cook over low heat, stirring frequently, until thickened. Add the lemon and juice and cool.

PART 3:
Prepare Pasta according to package directions. Drain, rinse with cold water, and pour into a large bowl.

PART 4:
Combine Pasta, thickened juice mixture, cool whip, marshmallows and coconut. Store in refrigerator in airtight container. Will keep for up to 3 days, then it starts to break down.